Wednesday, January 8, 2014

Parsnips are a nutritious, uniquely delicious root
vegetable, which we should all be enjoying on a much more regular basis, but I
think I know the reason why we don’t. The problem with parsnips is that they
taste too much like parsnips.

The earthy taste and licorice nose is almost too much when
served in their pure form, but when mixed and mellowed in something like this
classic potato gratin, you get a much more user-friendly way to enjoy this
cheap and easy to find root. Of course, I'm sure the low-carb folks would argue, but that's only because they're irritable from the no carbs.

By the way, you can also use this same exact technique for other subterranean treats like turnips, rutabagas, and celery root. As I said in the video, while this makes a fine side dish to
almost anything, it’s also a stellar brunch potato for those occasions
when hash browns just don’t seem cool enough. For that, and many other reasons,
I really hope you give this a try soon. Enjoy!

hey chef john, this looks like a way I can sneak myself some parsnips....a parsnipslip! that was a good one, missed the badum bum drum effect LOL. I hate them by themselves, but have been fooled by turkey and chicken soups that have hid them...I think you got this one bang on.I will be making this for my wife and fatherinlaw who love parsnips anyway.God bless from willy in newfoundland canada

I usually roast my parsnips in a little oil some garlic and herbs, lovely!This recipe was lovely but I couldnt taste the parsnips in it, I suppose thats the point, yes?Needed to cook it a while longer as my potatoes were still a bit raw after cooking time stated. Im in uk, so I used maris piper, dont know where to get russet.